Description
This Lemon Olive Oil Cake is moist, dense and has the best homemade whipped cream frosting that’s infused with more lemon!
Ingredients
For the cake:
- 2 large eggs
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup olive oil
- 4 teaspoons lemon zest
- ½ cup lemon juice
- ½ cup buttermilk
- 1 teaspoon vanilla
For the frosting:
- 8oz Cream cheese, cold
- 2 C Heavy whipping cream
- 1 C Powdered sugar
- Lemon Zest (optional)
Instructions
- For the cake recipe, visit BHG.com
For the frosting:
- Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
- Add remaining heavy whipping cream and beat on medium-high speed. Slowly add powdered sugar and beat until still peaks form. Refrigerate until ready to use.
Notes
The original BHG recipe called for 3 6-inch pans. I baked 2 8-inch pans, and the baking time will be adjusted accordingly.
You can read more about my adjustmentshere.